Indian Dosa with Potato Masala and Coconut Chutney
 
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This Crispy Savoury South Indian Breakfast Crepes, Dosa, is the most popular breakfast in South Indian. Served with potato masala and Coconut Chutney.
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 16-20 dosa
Ingredients
Dosa batter
  • 1 cup Dosa/Idli rice (parboiled rice)
  • ⅓ cup urad dal
  • ½ tablespoon salt
  • olive oil for brushing dosa
Potato Masala
  • 3 cups diced potato
  • 1 onion
  • 5 green chillies
  • 1 spring curry leaves
  • 1 teaspoon mustard
  • 1 teaspoon chana dal
  • 1 teaspoon urad dal
  • ½ teaspoon mince ginger
  • ½ teaspoon turmeric
  • 1 cup water
Instructions
Dosa
  1. Let's start with Dosa batter. I usually start making it early morning because the rice and dal need some soaking time. In a medium bowl, add dosa rice and urad dal. Wash thoroughly, and soak for at least 7 to 8 hours.
  2. Then, grind dosa rice and urad dal with a little bit of water until it reaches smooth consistency. Add water slowly in the end to get desired consistency. It's suppose to light but thick enough to just coat the spoon when you dipped it.
  3. Pour it in a bowl and mix the salt in. Cover lightly with plastic wrap and store it in a warm place (I usually store it inside my oven) to ferment overnight. The fermentation is depending on the weather. In Sydney, with the average weather of 20C, it usually takes me at least 12 hours to ferment it. I would prepare it at 6 in the evening, and the batter will be ready to be tomorrow morning at 6am.
  4. To make the dosa, heat pan in a medium high heat. Once pan is hot enough, use ladle to take ½ to 1 full ladle of dosa batter, depending on how big is ur pan and how big is ur ladle. Pour batter in the middle of the pan.
  5. With the ladle, gently move your ladle in a circular motion to spread the batter into a thin crepes.
  6. Gently brush crepes with olive oil and let it cook.
  7. Once dosa turn golden brown and crispy, the sides will start to come out by itself.
  8. If you are making plain dosa, you could fold the dosa directly. If you are making masala dosa, put 1 tablespoon of masala in the middle, and fold the dosa.
  9. Serve dosa with potato masala and coconut chutney.
  10. You could store the batter in the fridge after the fermentation for up to 3 or 4 days.
Potato Masala
  1. For the potato masala, start with heating up oil in a pan, then, add mustard seed, chana dal, and urad dal. Fry for few mins until mustard start to splutter and chana dal and urad dal turn few shades darker.
  2. Then, add onion, green chillies, and curry leaves. Fry until onion turns transparent. Then, add mince ginger. Mix until combined.
  3. Add cubed potato and turmeric powder. Mix until all combined and add water. Bring to boil and let it simmer with lid close for 20 to 25 mins or until potato turn mushy.
Recipe by Chindian Kitchen at http://chindian.kitchen/indian-dosa-with-potato-masala-and-coconut-chutney/